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Ingredientes
- 1 lb hard white fish fillets finely minced
- 1 x in a food processor
- 1/4 c. frzn green peas thawed
- 2 Tbsp. finely-minced carrots
- 2 tsp chopped cilantro
- 3 Tbsp. water
- 2 Tbsp. oyster-flavoured sauce
- 2 tsp cornstarch
- 1 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 1 x egg white
- 3/4 c. Japanese breadcrumbs (panko)
- 2 1/2 Tbsp. sesame seeds Vegetable oil for shallow-frying
- 1/3 c. bottled sweet and sour sauce
- 1 tsp rice vinegar
- 1 tsp soy sauce
- 1/2 tsp Chinese dry mustard
Direcciones
- Prepare the fish cakes: Combine fish, peas, carrot, cilantro, water, oyster-flavored sauce, cornstarch, salt, white pepper and egg white in a mixing bowl. Stir rapidly till mix is stiff. Shape mix into six 3 1/2-inch patties and place on a cookie sheet.
- Combine the bread crumbs and sesame seeds in a shallow bowl.
- Dipping Sauce: In a medium bowl, combine sweet and sour sauce, vinegar, soy sauce and dry mustard, whisk till well incorporated and mustard is dissolved.
- One patty at a time, firmly press bread crumb mix proportionately into the surface of each cake. Repeat till all patties are coated with crumbs.
- Pour 1-inch of oil into a large non-stick frying pan. Heat over high heat till warm. Carefully add in half the fish patties into the pan. Cook, turning once, till golden, about 2 1/2 to 3 min per side. Remove fish patties with slotted spoon and drain on paper towels. Repeat with remaining patties. Serve cakes hot with the dipping sauce on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 96 | 35% |
| Total Fat 10.85g | 14% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 884mg | 37% |
| Potassium 447mg | 13% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.9g | 1% |
| Protein 25.96g | 42% |
